Description
These Almond Flour Ginger Molasses Cookies bring together an irresistible flavor profile with ginger and molasses. Quick to prepare, they are great for any occasion.
Ingredients
Scale
- 1 large egg
- 6 tbsp unsalted butter (melted and cooled)
- 3 tbsp molasses
- 3 tbsp pure maple syrup
- 1 tbsp fresh ginger (peeled and grated)
- 2 cups finely ground almond flour
- 1 tbsp tapioca flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1.5 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup powdered sugar
- ¼ tsp pure vanilla extract
- 1.5 to 2 tbsp water or milk
Instructions
- Preheat oven to 350°F (175°C) and prepare a baking sheet.
- Combine dry ingredients in a mixing bowl: almond flour, tapioca flour, baking powder, baking soda, sea salt, cinnamon, nutmeg.
- In another bowl, whisk wet ingredients: egg, melted butter, molasses, maple syrup, grated ginger, vanilla extract.
- Fold dry ingredients into wet ingredients until combined.
- Form balls of dough and place on the prepared baking sheet with space in between.
- Chill dough for about 30 minutes, then bake for 8-10 minutes until golden around the edges.
- Cool cookies on a wire rack and drizzle with icing made from powdered sugar and water or milk.
Notes
For a dairy-free option, substitute the butter with coconut oil.
Chilling the dough can help prevent cookies from spreading too much.
Store cookies in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg